Curry Chili Chicken With Sauteed Veggies

I love portabella mushrooms. So much so that you will probably end up seeing many recipes with them included from here forward.

Ingredients:

1 Package Boneless Skinless Chicken Breast, about 16oz (Trimmed Visible Fat)
2 Portabella Mushroom heads (Sliced into about 5-6 slices each)
1 Whole Zucchini
1/2 White Onion
2 Tbsp EVOO
2 Tbsp Balsamic Vinegar
Rub:
-1 tbsp curry powder
-2 tbsp chili powder
-2 tbsp garlic powder
-2 tbsp garlic peppercorn seasoning (McCormick Grinder)

Directions:

Mix rub ingredients into bowl, set aside. Next, cube chicken breasts into about 1 inch cubes. Put all cubes into large sealing plastic bag, add rub mix, close bag and shake vigorously for 10-20 seconds. Massage rub mix into cubes as needed until all are visibly and fully coated. Set bag aside.

Next heat large saute pan to med-high with 2 Tbsp EVOO. Add mushroom slices and saute for about 5 minutes, then add remaining vegetables and dash with balsamic vinegar to sweeten. Cover and let simmer until reaching desired tenderness. In the meantime, in large non-stick cooking pan heated to med-high, add chicken from bag and cook fast, stirring constantly, for about 4-5 minutes. Once chicken is mostly white, turn heat down to med-low and let simmer until chicken cubes are 160 degrees internally (about another 8 minutes).

Once both pans are done, the dish is complete! I really liked this one a lot, and Definitely plan to make it again. Serve the cubed chicken on top of the sauteed veggies and add a tossed salad if you want!

Nutritional Breakdown: (Serves 4)
Calories: 258
Carbs: 11g
Fats: 12g
Protein: 29g
Fiber: 4g
Sugar: 4g